Mushroom Stuffed Baked Potatoes
- 15 mins Prep Time
- Cook Time
- Easy Level
Your best defense against hunger straight from the steakhouse.
16-20 Farm Rich Breaded Mushrooms
4 extra large baking potatoes, cleaned and dried
1 tablespoon vegetable oil
4 tablespoons butter, room temperature
¾ cup Sour cream
2 cups shredded cheddar cheese, divided
1 scallion (green and white parts), chopped
4 slices bacon, cooked crisp and chopped (optional)
To taste Kosher salt and freshly ground black pepper
- Preheat oven to 400ºF.
- Rub the outside of each potato with vegetable oil and season liberally with salt and pepper. Pierce the potatoes in a few places and place on an aluminum-lined baking sheet. Bake until fork tender. When cool enough to handle, cut the top quarter from each potato and scoop out the pulp into a bowl (leaving a 1/4-inch layer of pulp on the skin).
- Place the potato shells back on the baking sheet. Using a potato masher, mash the potato pulp until almost smooth. Add butter, sour cream and 1 cup cheddar cheese. Mash until smooth. Stir in the bacon (optional) and scallion. Season with salt and pepper.
- Cook Breaded Mushrooms according to package instructions.
- Spoon the potato mixture back into the shells and top with mushrooms (push them down into the potato mixture a little). Top with the remaining cheese and return to the oven until hot and the cheese is bubbly (about 15 minutes). Serve immediately.